As we do every month for our recipes, we rely as much as possible on seasonal products. In December, the Brussels sprouts are a great success! Find out how to simmer it with a delicious chicken and, as a tip, if you prefer to prevent the smell from spreading throughout the house: just add a little milk or an onion when cooking. There's no excuse not to enjoy it!

Ingredients (4 persons)

  • 500 gr chicken fillet
  • 400 gr Brussels sprouts
  • 2 carrots
  • 200 gr pomegranate (around 1 fruit)
  • 1 onion
  • 3 soup spoons of soy sauce
  • Olive oil
  • Salt
  • Pepper
  • Sugar


Preparation (about 1 hour)

  • Rinse the Brussels sprouts in cold water and blanch them in boiling water for 10 minutes.
  • Chop the onion and fry it in a pan (or wok) with a drizzle of olive oil.
  • Peel the carrots, cut them into strips and put them in the pan over low heat.
  • Cut the chicken fillets and add them to the preparation.
  • Sprinkle everything with 2 tablespoons of sugar. Fry for 10 minutes, then add the Brussels sprouts, soy sauce, salt and pepper (seasoning to taste)
  • Simmer gently for about 20 minutes.
  • As a bonus, if you like sweet and savory combinations, this dish goes great with pomegranate. Sprinkle a handful on each plate just before eating.